Italian Pasta Salad With Pepperoni and Mozzarella

A fresh, flavorful, and easy-to-make dish, this Italian Pasta Salad with Pepperoni and Mozzarella is perfect for potlucks, meal prep, or a simple weeknight dinner. Packed with bold flavors, crunchy veggies, and a zesty dressing, this dish is guaranteed to be a crowd-pleaser!

As warmer weather approaches and backyard barbecues are on my mind, I can’t stop thinking about my favorite warm weather side dishes. Of course, a good pasta salad is a staple year round but cool pasta with fresh veggies and tangy dressing just sounds even better when the temperatures rise!

If you’re looking for the perfect side dish to accompany your burgers and hot dogs or your picnic sandwiches, you won’t want to miss out on this Italian pasta salad.

Why You’ll Love This Italian Pasta Salad Recipe

This Italian Pasta Salad with Pepperoni and Mozzarella is the perfect balance of filling and refreshing. With creamy mozzarella pearls, spicy pepperoni, crisp veggies, and a flavorful Italian dressing, every bite packs a delicious punch.

• Quick and easy – Ready in just 20 minutes with minimal prep! Use a vegetable chopper (or your food processor) to make prepping the veggies a breeze!
• Make-ahead friendly – The flavors meld beautifully when left to marinate. Add just a bit of extra Italian dressing before serving for the boldest flavor!
• Customizable – Swap out ingredients based on your preference. Think salami, provolone, parmesan, pepperoncini… the sky is the limit!
• Perfect for gatherings – Great for barbecues, picnics, and potlucks.
• Balanced flavors and textures – A mix of creamy, crunchy, salty, and tangy goodness.

Ingredients in Italian Pasta Salad

Each ingredient plays a key role in making this pasta salad irresistible. Here’s what they bring to the table:

• Pasta (shape of choice) – Acts as the base, soaking up the dressing for a satisfying bite. Rotini, bowtie, or penne work great!
• Italian dressing – Brings zesty, tangy flavor and coats everything beautifully. While you’re welcome to make this from scratch, I find that a good store bought option does the trick! I love using Olive Garden Italian dressing or a Zesty Italian Dressing for a kick!
• Mozzarella pearls – Adds a creamy, mild cheese element that balances the acidity. Feel free to use a large block of mozzarella chopped instead.
• Pepperoni – Provides a bold, savory bite with a slight spice. Use mini pepperoni for a no-prep option or chop regular sized pepperonis into quarters.
• Cherry tomatoes – Adds freshness, juiciness, and a pop of sweetness.
• Red onion – Delivers a sharp, slightly sweet crunch.
• Cucumber – Offers a crisp, hydrating contrast to the other ingredients.
• Yellow bell pepper – Brings a mild sweetness and crunch.
• Salt – Enhances all the flavors in the dish.
• Garlic powder – Provides a subtle depth of flavor without being overpowering.
• Optional Add-ins:
  • Olives – Add a briny, salty punch.
  • Pepperoncini – Bring a tangy heat.
  • Roasted red peppers – Offer a smoky-sweet depth.
  • Parmesan – Bring an added punch of flavor.

Tips and Substitutions for This Italian Pasta Salad Recipe

• Make it gluten-free – Use your favorite gluten-free pasta.
• Add protein – Grilled chicken or salami are great additions, or choose chickpeas for a vegetarian option.
• Try a homemade dressing – Mix olive oil, red wine vinegar, Italian seasoning, garlic, and Dijon mustard for a fresh take.
• Make it vegetarian – Skip the pepperoni or swap it with chickpeas for protein.
• Cheese alternatives – Try feta for a tangier option or shredded parmesan for a sharper taste.
• Feed a crowd – This recipe can easily be doubled or tripled if you’re feeding a large crowd.

Love pasta salad and want to try other favorites? Check out this Greek pasta salad recipe and this Mexican pasta salad recipe!

Rather stick to a classic? Try my New York deli inspired macaroni salad.

How to Store This Italian Pasta Salad Recipe

• Refrigeration: Store in an airtight container for up to 4 days.
• Make-ahead tip: This salad tastes even better the next day as the flavors meld together.
• Avoid sogginess: If storing for multiple days, keep the dressing separate and mix before serving.
• Refreshing leftovers: If the salad seems dry or flavor has decreased, add a splash of extra dressing before serving.

Frequently Asked Questions

1. Can I use a different type of pasta?

Yes! Rotini, bowtie, and penne work best, but you can use any sturdy pasta shape.

2. Can I make this ahead of time?

Absolutely! It actually tastes better when made a few hours in advance. Note that over time the pasta can absorb some of the flavor from the Italian dressing. Keep extra on hand to add before serving, if desired.

3. What’s the best way to add more protein?

Grilled chicken, diced salami, or even white beans are great protein-packed additions. You can also substitute protein pasta, although the flavor will be slightly different.

4. How do I prevent the pasta from getting mushy?

Cook it al dente and rinse it with cold water immediately after draining.

5. Can I use store-bought dressing?

Yes! A high-quality store-bought Italian dressing works great, but homemade is always an option.

Instructions:

1. Cook the Pasta: Boil pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
2. Prep the Ingredients: While pasta is cooking, chop all vegetables and slice the pepperoni.
3. Mix Everything: In a large bowl, combine cooked pasta, mozzarella pearls, pepperoni, cherry tomatoes, red onion, cucumber, and bell pepper.
4. Add the Dressing: Pour Italian dressing over the mixture and toss to coat evenly.
5. Season: Sprinkle in salt and garlic powder. Add any optional ingredients if using.
6. Chill & Serve: Refrigerate for at least 30 minutes before serving to enhance the flavors.

Enjoy this delicious and easy Italian Pasta Salad with Pepperoni and Mozzarella at your next meal or gathering!

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